This banana bread was one of the two desserts I made for Mother's Day. I found it at Gluten Free Vegan Girl. My mom loved it and my sister and I agreed that it would be great for breakfast. Of course, the only one I shared the secret ingredient with was my mom. I have used tofu in vegan frosting before and it really does make for a nice texture (you can't taste it - promise). This bread is vegan, gluten-free and has no added sugar - the sweetness comes from the bananas and blueberries, but it's only mildly sweet. I doubled recipe (per below) and I think that was the perfect amount for a loaf pan and it still cut and served easily.
Special Blueberry Banana Bread
How I Did It:
4 ripe bananas
300 grams silken tofu
2 cups of rolled oats
2 tsp baking powder
1 1/2 cups frozen blueberries
1. Preheat oven to 350. Lightly grease a bread pan with canola oil.
2. With a potato masher, mash together the bananas and tofu in a bowl.
3. In a food processor, grind the oats into oat flour. Pour into the banana/tofu mix along with the baking powder. Stir to combine.
4. Pour into prepared bread pan and spread out evenly. One at a time, push blueberries into the batter.
5. Bake for about an hour or until it doesn't jiggle when you shake the pan and it is cooked through (will remain very moist).
6. Store covered and refrigerated.